Baghrir : Spongy semolina pancakes

French

These quick and easy made-in-a blender baghrirs are Moroccan/Algerian semoulina pancakes, also known as “thousand-hole” pancakes.

This recipe calls for three ingredients : semolina, flour, yeast and some warm water.

After a short rest, they cook in minutes and soak up butter, honey or amlou for a delightful breakfast or brunch.

Quick Baghrir recipe : Thousand-Hole Semolina Pancakes, fluffy, Foolproof & Fast

Baghrir are beloved Algerian and Moroccan pancakes, famous for the tiny holes that appear as they cook.

That airy, spongy crumb is exactly what makes them so satisfying: it soaks up melted butter, warm honey, or even amlou without turning heavy.

If you’ve ever felt intimidated by the traditional method, this express version is for you. Made in a blender, the batter comes together quickly, rests briefly, then cooks in minutes, no flipping required.

It’s one of the easiest pancake recipes to master, yet it feels special enough for a cosy afternoon snack or a Ramadan table.

In Algeria, you may hear baghrir called corsa/qorsa, thighrifine, ghrayef, or khringo.

While classic baghrir can take close to four hours to the dough to be ready, this faster approach still delivers beautifully lacy results, in less than an hour.

Baghrir Ingredients (Semolina Pancakes) and What Each One Does

• 1 cup fine wheat semolina : The key ingredient in baghrir. It gives that signature texture: lightly crisp at the base, soft and tender inside.
• Just under 1 cup plain flour (about 1 cup minus 2 fingers) : Helps create a batter that’s easier to blend and handle, and keeps the resting time shorter.
• 1 tablespoon dried yeast (baker’s yeast) : Speeds up fermentation, makes the pancakes lighter, and helps create those beautiful holes on the surface.
• 1 teaspoon baking powder : Works during cooking to add extra lift, giving baghrir more thickness and a fluffier feel.
• 1 tablespoon caster sugar (or granulated sugar) : Helps activate the yeast, supports a better rise, and also encourages a nicer colour as the baghrir cook.
• 1 teaspoon salt : Essential for balanced flavour, use a small amount so it doesn’t overpower.
• About 450 ml warm water (adjust as needed) : Add enough to get a very soft, fluid batter. The exact amount can vary depending on how your semolina and flour absorb liquid.

How to Make Baghrir Step by Step

1) Sift the base

• Sift the flour and semolina through a sieve.
• Tip them into a large bowl to keep the batter smooth and lump-free.

2) Add dry ingredients

• Add sugar, instant yeast, baking powder, and salt.
• Mix briefly so everything is evenly distributed.

3) Add warm water gradually while blending

• Pour in warm water little by little, blending at the same time with the immersion blender.
• Blend until the batter is smooth, very fluid, and well mixed.

4) Rest the batter

• Cover the bowl with cling film.
• Leave to rise for about 30 minutes, away from drafts.
• The batter should become foamy and creamy.

5) Degas gently

• Stir the batter gently to release a little air—don’t whisk aggressively.

6) Ladle into the pan

• Heat a crepe pan over medium heat.
• Use a ladle to pour batter into the pan and let it spread naturally into a circle.

7) Cook without flipping

• Let the baghrir cook fully until the surface is covered with holes and no longer wet.
• Baghrir cook on one side only.

8) Remove and keep soft

• Lift each baghrir out and place it on a clean tea towel.
• Cover to prevent drying while you cook the rest.

9) Serve

• Top as you like:
  • melted butter
  • a small handful of sugar, honey
  • or amlou.

How to Succeed Every Time (Batter, Heat & Shape)

1) Getting the batter right

• The water amount is a guideline: semolina and flour absorb differently.
• Water should feel pleasantly warm to the touch, too hot can weaken the yeast and create an off smell.
• Baghrir batter is very liquid:
  • If the first baghrir turns out too thick, add a little more warm water.
  • If the batter is too runny, baghrirs will turn flat and spread uncontrollably, add a little flour to correct it.

2) Getting the pan heat right

• Use medium heat: hot, but not scorching.
  • Pan too cold: baghrir turn gummy, take longer, and can dry out.
  • Pan too hot: the bottom browns too fast while the top stays undercooked and dense.

3) Getting the classic round shape

• Ladling helps you:
  • Control the amount of batter
  • Keep all baghrirs the same size
• The batter should spread easily into a neat circle:
  • Spreads too slowly → add a little water
  • Spreads too fast and loses shape → too much water
• Traditional tip: cover the pan with the top of a couscoussier/steamer, not a tight lid. It keeps gentle heat around the baghrir while letting moisture escape through the holes.

4) Preventing baghrirs from sticking together

• Stack them two by two:
  • Cooked side to cooked side
  • Hole side to hole side
• Never place the cooked side directly against the hole side.

FAQ (Quick Answers)

• Why don’t my baghrirs have holes? Your pan may be too cold, your batter may be too thick, or the yeast may be weak (or water was too hot).
• Do I flip baghrir? No, baghrir cook on one side only.
• My first baghrir is thick, what should I do? Add a little warm water, mix gently, and try again.
• My batter is too runny, how do I fix it? Add a little flour gradually until the batter stays fluid but controlled.
• What’s the best heat level? Medium heat: hot enough to cook through, not so hot that the base browns instantly.
• Why do my baghrirs stick together? Stack cooked-to-cooked and hole-to-hole, never mixed.
• Can I make them ahead? Yes, store covered to prevent drying, then reheat briefly.
• What are the best toppings? Melted butter + sugar, honey, or amlou are classic choices.

Other recipes for Breakfast

• Easy American Pancakes
• Classic french crepes
• Wholemeal British Crumpets
• Blueberry and chia seeds Pancakes